It's all gotta start somewhere.

It's been a long time coming & for a lot of people, that meant a long time waiting for some of these recipes. Well, here they are, as fast as I can bust them out.

First things, first: Enchi-raw-das!

  These raw-vegan treats are so simple, I feel terrible keeping the secret any longer. My recipe is based on one by Ani Phyo, one of my favorite raw-food chefs.
  All you need is:
1 head cabbage
1/3 C. Sesame seed, unhulled
1/2 C. Almonds, dry
1/2 C. Walnuts, dry
1 Clove Garlic
1 Tb Cumin, ground
1 Tb Coriander, ground
1/2 tsp Sea Salt
1/3 C. Olive Oil, cold pressed (raw)
1 1/2 tsp Bragg Liquid Aminos
Process Sesame seeds until the hulls (shell) are all broken. Add all but Olive oil & Bragg, process until nuts into tiny bits. Remove nut mixture from processor & combine with Olive oil & Bragg in a bowl, mixing thoroughly. Break off cabbage leaves & fill. I like to add homemade Pico de Gallo, for richer flavors.

I've developed several recipes for Raw-chilada sauce, each with it's own merit, but none that I'm willing to share just yet. ;)  However, I'm always looking for input, so here's the basic ingredients I've found make the most authentic tasting Raw-enchilada sauce, it's the proportions I haven't quite hit: Tomatoes, Anaheim pepper, Jalapeno pepper, black pepper, white pepper, Tbs (plural) of chili powder, & raw apple cider vinegar. I found that the vinegar really brought the recipe together the first time I tried it, but I wasn't writing down what I was doing that time. D'oh!

Give this recipe a go & please let me know what you think!!